This simple prawn pasta takes around 15 minutes from start to finish! The best, quick, easy dinner you'll ever find. It looks and tastes even better when using Sticky Balsamic Lemon Pearls for that extra bit of glamour.
Serves 5 people (with decent appetites)
1 pack fettucini
500g prawn cutlets (fresh or frozen. If frozen, defrost first)
2 handfuls roughly chopped rocket
2 large tablespoons of food processed sundried tomatoes
1 bunch asparagus, washed and chopped
Lemon juice and zest from one lemon
3 glugs of Sticky Balsamic EVOO (Extra Virgin Olive Oil)
2 cloves finely chopped garlic
1/2 tsp chilli flakes (optional)
Salt & Pepper to taste
Small glass non-alcoholic white wine or stock
Sticky Balsamic Pearls
Add some Sticky Balsamic EVOO and salt to boiling water, then add the fettucini and cook to your liking.
While it is cooking, add 3 glugs of Sticky Balsamic EVOO to a pan and add the garlic, chilli and cook for a short while. Then add the asparagus and cook until it starts to colour.
Add the prawns and lightly cook.
Add the sundried tomatoes and non-alcoholic wine/stock and simmer for a minute or two.
By now the pasta should be cooked. Drain it and place back in the pot. Add the prawns, the rocket, lemon juice, salt & pepper to taste.